Description
A hearty and flavorful Chicken Enchilada Soup that’s perfect for chilly nights. This one-pot meal is packed with tender chicken, black beans, corn, and topped with creamy cheese.
Ingredients
Scale
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion
- diced
- 1 jalapeno pepper
- diced with seeds removed
- 3 cloves garlic
- minced
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies
- undrained
- 15 oz. black beans
- drained and rinsed
- 15 oz. canned whole kernel corn
- drained
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz. cream cheese
- cubed and softened
- 1 cup cheddar cheese
- shredded
- ½ cup Monterey Jack cheese
- shredded
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and jalapeno pepper and sauté until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Cook for another minute until fragrant.
- Add the red enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Bring the mixture to a simmer.
- Submerge the chicken breast into the soup and cover the pot. Let it simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it using two forks, and return it to the pot. Stir in the cream cheese until melted and well combined.
- Finally, mix in the cheddar cheese and Monterey Jack cheese until melted. Adjust seasoning with hot sauce if desired.
- Serve hot, garnished with additional cheese or your favorite toppings.
Notes
For a quicker version, use pre-cooked chicken. You can also adjust the spice level by modifying the amount of jalapeno and cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Chicken Enchilada Soup, enchilada soup, chicken soup recipe, easy soup recipes, one pot meals